Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 4 oz. cream cheese, softened; 1 Tbsp. half and half; 1 Tbsp. sugar; 1 1/2 c. Cool Whip, thawed; 1 (6 oz.) Keebler Ready-crust graham cracker pie crust; 2 (4 serving size) pkg. instant vanilla pudding mix; 1 (16 oz.) can pumpkin; 1 c. milk; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

11 ingredients

6 steps

Ingredients

4 oz. cream cheese, softened
1 Tbsp. half and half
1 Tbsp. sugar
1 1/2 c. Cool Whip, thawed
1 (6 oz.) Keebler Ready-crust graham cracker pie crust
2 (4 serving size) pkg. instant vanilla pudding mix
1 (16 oz.) can pumpkin
1 c. milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions

1

Mix cream cheese, half and half and sugar in a large bowl with wire whisk until smooth.
2

Gently spread on bottom of pie crust. Pour milk into bowl and add pudding mix.
3

Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
4

Stir in pumpkin and spices, blending with wire whisk.
5

Mix well. Spread over cream cheese layer.
6

Refrigerate at least 3 hours. Garnish with additional Cool Whip and nuts, if desired.